Best Instant Pot Meatballs And Pasta Recipes
INSTANT POT MEATBALLS AND PASTA
In my ongoing search for different meals to make in my Instant Pot, tried this one for it's ease (I used premade meatballs and jarred spaghetti sauce that I added spices too) we love spaghetti in this house and this is fast and easy. In full disclosure, this is NOT up to our standard homemade favorite, but didn't expect that. It does come together fast and easy, and not bad considering that. We also prefer our sauce served on top of the spaghetti, so that made a difference too. But when in a hurry it does work. Soooo, don't expect company worthy results - but it works
Provided by Bonnie G 2
Categories One Dish Meal
Time 45m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 10
Steps:
- Serve and enjoy!
- Mix all of the meatball ingredients together and form into uniform one inch meatballs.
- Pour the chicken stock into the instant pot. Add the noodles. Pour the spaghetti sauce on top. Set the meatballs on top of the sauce.
- Lock the lid in place and select Manual, High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use the quick pressure please. When the valve drops, carefully remove the lid.
- Serve and enjoy!
- NOTE:.
- Chicken Stock. It is key that you add this first.
- Pasta. Add this after the chicken stock.
- Spaghetti Sauce. You want to add this after the first two ingredients because if it goes in first, or is too close the bottom it can scorch and prevent your pressure cooker from coming to pressure.
Nutrition Facts : Calories 465.3, Fat 7.3, SaturatedFat 2.3, Cholesterol 40.9, Sodium 747.5, Carbohydrate 78.7, Fiber 4.8, Sugar 10.9, Protein 19.2
INSTANT POT® SPAGHETTI AND MEATBALLS FLORENTINE
There's a lot your Instant Pot® can do to make family dinner easier, but one of its best tricks is making this homemade spin on spaghetti and meatballs into a truly delicious one-pot meal. Part of the magic comes from combining the sauté and pressure-cooking functions. Herbed turkey meatballs get seared and the insert gets deglazed, so the browned bits left behind by the meatballs infuse the entire dish with savory flavor. Then, meatballs, pasta and sauce ingredients are put under pressure, which turns three steps into one: making the cheesy sauce, finishing the meatballs and cooking the pasta. After a short time under pressure, all that's left to do is stir in fresh spinach until it's silky. A final dusting of Parmesan and pepper, plus a squeeze of lemon will make this dish truly perfect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
- Stir broth and whipping cream into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.
Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 1/2 Cups, Sodium 1200 mg, Sugar 3 g, TransFat 1/2 g
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